Chicken souvlaki is almost always made with chunks of boneless skinless breasts, which have a marked tendency to dry out when grilled. To prevent this, we swap the traditional overnight soak in an acidic marinade for a quick 30-minute brine while the grill heats. We then toss the chunks of chicken in a flavorful mixture of lemon, olive oil, herbs, and honey right before grilling. To prevent the end pieces from overcooking, we protect the chicken by threading pepper and onion pieces on the ends. Once cooked, the chicken is tossed with reserved sauce to ensure that the exterior is brightly flavored and just as tender and moist as the interior.
Great with Tzatziki Sauce and Hummus for Real or Quick Hummus
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Preheat: Grill High° | Yield: servings | |
Prep: 0:15 | Wait: 0:45 | Cook: 0:20 |
Any remaining onions can chopped up and added to the remaining cucumber to make a salad. Just chop the remaining cucumber half up too and mix it all together with a splash of red wine vinegar and olive oil.
While the chicken is brining and/or marinating, make some Tzatziki Sauce or Quick Hummus